It’s time to welcome Spring here in Australia with some of our most beloved Aussie dishes. Since we’re Tea Life, we have, of course, decided to put together some of the most well-loved dishes and found their perfect tea pairing. 

If you love Aussie food and tea, then stay tuned for the ultimate springtime menu! Let’s get cooking!

Grilled Barramundi with Mango Salsa

Let’s kick things off with some grilled Barramundi and mango salsa! We love the delicate flavours of the Barramundi and the delicious sweetness of the mangoes.

Crispy-Skinned Barramundi with Spicy Mango Salsa

Servings: 4 

Ingredients:

• 4 skin-on Humpty Doo barramundi fillets
• Two large mangoes, peeled and diced
• One avocado, pitted and finely diced
• One red onion, finely chopped
• ½ bunch of coriander, finely chopped
• Two long red chillies, seeds removed and finely chopped
• Juice of 2 limes
• Lime wedges for serving
• Two tablespoons extra virgin olive oil 

Instructions:

1. Begin by thoroughly drying the barramundi skin with paper towels. Sprinkle salt generously over the skin.
2. In a large frying pan, heat the olive oil over medium-high heat. Cook the barramundi fillets in batches, placing them skin-side down. Allow them to cook for about 6 minutes, or until the skin turns golden and crispy. Flip the fillets and continue cooking for an additional 7 minutes, ensuring they are fully cooked. Transfer the fish to a plate, cover, and let rest for 2 minutes.
3. As the fish rests, prepare the salsa by mixing together the diced mango, avocado, red onion, chopped coriander, chillies, and lime juice in a bowl. Season the mixture to taste. Serve the salsa on plates, garnished with extra coriander, and top with the crispy barramundi fillets. Accompany with lime wedges.

Pair with Hibiscus Tea

For the perfect balanced tea pairing, we suggest bringing Hibiscus tea to the party. The tart flavours in the hibiscus tea balance really nicely with the sweet mango and delicate barramundi. Your guests will be amazed at how well these flavours go together, and hibiscus tea is a wonderful alternative to serving alcohol at parties!

Lamb Kofta with Mint Yoghurt Sauce

Another classic: lamb koftas with a refreshing mint yoghurt sauce!

Simple Kofta with Mint Yogurt Sauce

Servings: 8 

Ingredients

For Frying:

• Two tablespoons of olive oil 

Kofta:

• 1 kg ground meat (lamb, beef, or a mix of pork and veal; see notes)
• 1 cup fresh flat-leaf parsley, roughly chopped and loosely packed
• 1 cup fresh coriander or mint, roughly chopped and loosely packed
• Two onions, peeled and quartered
• Four garlic cloves, peeled and roughly chopped
• Two teaspoons of ground coriander
• Two teaspoons of ground cumin
• Two teaspoons paprika
• One teaspoon of ground allspice
• One teaspoon ground cinnamon
• One teaspoon of cayenne pepper (use ½ teaspoon for a milder taste)
• Three teaspoons salt
• ½ teaspoon ground black pepper 

Yoghurt Sauce:

• 1 cup Greek yoghurt or thick plain, unsweetened yogurt
• One teaspoon of ground cumin
• 2-3 tablespoons mint jelly or honey (see notes)
• One tablespoon of fresh mint, finely chopped (optional)
• A small pinch of salt 

Instructions

Preparing the Kofta: 

1. If using skewers, soak them in water for about 30 minutes before shaping the kofta.
2. In a food processor, combine all the kofta ingredients except for the ground meat. Process the mixture until it forms a paste, stopping halfway to scrape down the sides to ensure even blending.
3. Transfer the paste to a large mixing bowl, add the ground meat, and use clean hands (or gloves) to thoroughly mix everything together. Make sure the seasoning is evenly distributed throughout the meat.
4. Divide the mixture into 16 equal portions. Using damp hands (or gloves), shape the portions into balls, patties, or cylindrical sausages. If using skewers, mould the mixture firmly onto them. Place the shaped kofta in the refrigerator for about 15 minutes to firm up slightly before cooking (this step is optional but recommended, especially for skewered kofta).

Cooking the Kofta:

1. Heat the olive oil in a large frying pan over medium-high heat. Cook the kofta in batches, browning all sides for about 6 minutes. For flatter patties, cook for approximately 3 minutes on each side until just cooked through. These can also be cooked on a charcoal grill or BBQ for added flavour.

Making the Yoghurt Sauce:

1. In a small jug or bowl, whisk together the mint jelly (or honey), ground cumin, and a small amount of the yoghurt until smooth. Add the remaining yoghurt and stir until well combined. Season with a pinch of salt and stir in fresh mint if desired. Keep refrigerated until ready to serve.

Pair with Peppermint Tea

We absolutely love the minty flavours of peppermint tea alongside absolutely anything with lamb in! Even if you bypass the mint yoghurt sauce, peppermint tea is a brilliant addition to your meal!

Asparagus and Goat Cheese Salad

An absolute favourite lunch option for us here at Tea Life, this fresh spring salad will give you a little pick me up at midday, and the goat cheese helps you to feel fuller for longer!

Asparagus and Goat Cheese Salad

Servings: 4 

Ingredients

For the Creamy Lemon Vinaigrette: 

• Three tablespoons extra-virgin olive oil
• Two tablespoons white wine vinegar
• Two tablespoons of fresh lemon juice
• One tablespoon of plain Greek yoghurt
• One tablespoon of honey or sugar
• One teaspoon of kosher salt
• One teaspoon of freshly grated lemon zest 

For the Salad: 

• 1 cup peas (fresh or frozen)
• 1½ pounds fresh asparagus, cleaned
• 3-4 radishes, thinly sliced
• Four green onions, thinly sliced on the diagonal (or ½ red onion, sliced)
• 2 cups baby arugula
• 3 ounces soft goat cheese, crumbled
• ¼ cup chopped pistachios or almonds (optional) 

Instructions

Prepare the Vinaigrette:

1. Combine all the vinaigrette ingredients in a jar and shake until well mixed, or whisk together in a bowl until smooth and creamy.

Assemble the Salad:

1. Snap off the tough ends of the asparagus at the natural breaking point. Slice the asparagus thinly on the diagonal.
2. Bring a saucepan of water to a boil. Add the peas and asparagus (if not serving it raw). Cook for 3-4 minutes until the vegetables are tender and vibrant. Drain and rinse under cold water, then transfer to a serving bowl.
3. Add the sliced radishes, green onions, arugula, and crumbled goat cheese to the bowl. Drizzle the creamy lemon vinaigrette over the salad and toss everything together. If desired, sprinkle with chopped pistachios or almonds before serving.

Pair with Green Tea First Harvest

If you ask us, green tea first harvest goes with everything, but it really pairs nicely with an asparagus salad! If you want fresh, healthy mealtimes, then this is your power couple!

Lemon and Herb Chicken Skewers

If you’re feeling outdoorsy, you might even want to whip these up at the BBQ! Nothing says spring like lemon and herb skewers!

Lemon and Herb Chicken Skewers

Servings: 4 

Ingredients

For the Marinade: 

• ¼ cup olive oil
• ¼ cup lemon juice
• Zest of 1 lemon
• 2-3 garlic cloves, crushed
• Two teaspoons of fresh thyme
• Two teaspoons of fresh rosemary
• One teaspoon dried oregano
• One teaspoon salt
• One teaspoon of black pepper 

For the Skewers: 

• Four large, boneless, skinless chicken breasts
• Wooden skewers, soaked in boiling water for 30 minutes 

Instructions

1. Mix together all the marinade ingredients in a bowl until well combined.
2. Cut the chicken breasts into bite-sized pieces and place them in a large bowl. Pour the marinade over the chicken, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes or up to 24 hours for maximum flavour.
3. Thread the marinated chicken pieces onto the pre-soaked wooden skewers or metal skewers.
4. Preheat an outdoor grill or stovetop grill pan. Cook the skewers for about 3-5 minutes on each side, turning regularly, until the chicken is fully cooked and nicely browned on all sides.
5. Remove the skewers from the grill and let them rest for 5 minutes before serving.

Pair with Soursop Leaf Tea

For a delightful and delicious pairing, why not give our Soursop leaf tea a go? The refreshing, earthy qualities of this tea bring out the flavours of the chicken skewers, making for a totally yummy meal!

Strawberry and Spinach Salad

If you’ve never had strawberries in a salad before, you might think we’ve gone a bit mad, but trust us, it is absolutely delicious!

Easy Strawberry and Spinach Salad

Servings: 4 

Ingredients

For the Dressing: 

• ½ cup white sugar
• ½ cup olive oil
• ¼ cup distilled white vinegar
• Two tablespoons sesame seeds
• One tablespoon of poppy seeds
• One tablespoon minced onion
• ¼ teaspoon paprika
• ¼ teaspoon Worcestershire sauce 

For the Salad: 

• 1-quart strawberries, cleaned, hulled, and sliced
• 10 ounces fresh spinach, rinsed, dried, and torn into bite-sized pieces
• ¼ cup blanched and slivered almonds 

Instructions

1. In a medium bowl, whisk together the sugar, olive oil, vinegar, sesame seeds, poppy seeds, minced onion, paprika, and Worcestershire sauce. Cover and refrigerate the dressing for 1 hour to allow the flavours to meld.
2. In a large bowl, combine the sliced strawberries, spinach, and almonds.
3. Drizzle the chilled dressing over the salad and toss gently to coat the ingredients evenly. Refrigerate the salad for 10 to 15 minutes before serving.

Pair with Chamomile Tea

Once again, chamomile is one of our absolute staple teas and should be a part of everybody’s tea collection. However, chamomile tea goes incredibly well with this salad and really helps to balance the sweet notes of the strawberries and the fresh flavour of the spinach. 

Well, there you have it! Our top Tea Life picks for your dinner table this spring. If you loved this recipe guide, then make sure to join our Tea Club to earn points as you spend time equipping yourself with the teas to bring these pairings to life!